Makings of Pastrami

Here is my foray into making pastrami from scratch.

1. Bay leaves, garlic, dried thyme, caraway seeds (because I could not find juniper berries and it's sunday in the south, so no gin) salt, sugar and water. Not in the picture, cloves.

2. Twelve pounds of brisket

3. Brining spices in the sugar and salt solution

4. Spices poured over brisket






















Now the whole house has a smell of the spices - a complex and deep, peppery black licorice aroma. We have to wait three weeks to a month to cook it. The wait will make it all the better.